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95 deliciously healthy dinners edamame stew Prep time: 20 minutes Cook time: 20 minutes this spicy stew can be frozen for later use 1 bag (16 oz) frozen shelled edamame (green soybeans)* 1 can (35 oz) no-salt-added Italian whole peeled tomatoes with basil, diced into small chunks 2 C zucchini, rinsed, quartered, and sliced 1 C yellow onion, diced 1 Tbsp olive oil 1 Tbsp ground cumin ¼ tsp ground cayenne pepper ½ tsp ground allspice (or substitute cinnamon or pumpkin pie spice) 2 Tbsp garlic, minced or pressed (about 5 cloves) 1 C frozen yellow corn ¼ tsp salt 2 Tbsp lemon juice (or 1 large lemon, freshly juiced) ½ tsp dried oregano 1 Place frozen edamame in a deep saucepan with just enough water to cover. Bring to a boil over high heat. Reduce heat to medium and cover. Cook for 5 minutes. Drain. Set aside. 2 While soybeans cook, chop tomatoes, zucchini, and onion. 3 In a large nonstick sauté pan, cook onion in olive oil over medium heat until soft, about 5 minutes. 4 Stir in cumin, cayenne pepper, and allspice (or cinnamon/pumpkin pie spice). Cook and stir for about 2 minutes. 5 Add garlic. Cook and stir for 1 minute. 6 Stir in the drained edamame, tomatoes, zucchini, corn, and salt. 7 Cover. Simmer until zucchini is tender, about 15 minutes. 8 Stir in lemon juice and oregano. 9 Serve immediately. Tip: Serve over brown rice for a complete meal. * Frozen edamame is available in most grocery stores. yield: 4 servings serving size: 2 C stew each serving provides: calories 285 total fat 10 g saturated fat 1 g cholesterol 0 mg sodium 303 mg total fiber 14 g protein 16 g carbohydrates 40 g potassium 1,227 mg main dishes vegetarian